Korean fried chicken is all the rage and has become one of my favourite street food snacks. Hot, juicy, tender chicken, with a crunchy American-style batter, and a rich sauce that's spiked with chilli, soy and garlic and sticks to everything it gets in contact with (making it the worst first date food in history)...
Enticed by Fez's fascinating history (the 9th-century university was founded by a woman) and the chance to stay at Palais Amani, one of the city's most beautiful riads, we left our hectic London lives in a quest for relaxation and adventure in equal measure.
This tastes much better than I'm making it sound. Meltingly soft and very tasty: trust me, I'm a journalist. Well, at least I'm not a banker...
For once fusion means exactly what it says - bring some of Spain's most renowned Michelin-starred chefs to Manila, the Philippines capital, mix with local chefs and ingredients, and the splendid result is Madrid Fusion Manila's three day event of master classes, presentations, tastings and pop-up dinners.
My journey has not ended. I would like it to, desperately, but for now it continues. I will fight till the end and as strong-willed as I am to allow this illness to fester, I am strong-willed enough to rid of it. I know recovery is worth it.
Now up pops Parlour on Kensal Rise. Ok, so it pops up on my register, having been there for a quite a few months now. A more gentrified word. One moves gently into a parlour. Who knows, there may be ladies about.
Forget the fact that your unvaccinated children are a danger to others, forget that by telling someone to go off their meds and go the "natural" way you might be endangering their life. It doesn't matter, cause you're cool, you're alternative.
Italian friends will correct me if I'm wrong but I think porchetta was originally a recipe for a whole sucking pig. As these are both expensive and not for the squeamish (poor little piglet) I used a boned and rolled pork loin.
I'll stop being emotional now (and no, I'm not pregnant). Onto the recipe. This is another of my granola recipes. Gosh, if I carry on at this rate I'll have enough for a book. Though I'm not sure anyone would buy '101 granola recipes', what do you think?
My work takes me to Italy often and recently I was fortunate enough to meet and befriend a local Tuscan Food Blogger by the name of Claudia Guarducci. Claudia writes a food blog called Pandiramerino that showcases ordinary people cooking extraordinary food.
My black pudding bonbons have become famous. They started off as a humble Glamorgan sausage (a Welsh vegetarian croquette made of leeks and cheese). Then I introduced my old friend, the mighty black pudding and experimented a lot before I perfected the recipe.
I love sharing my story with everyone, whether it be daily on my Instagram or in longer pieces on my blog. But I think it's important for people to remember that I'm not a doctor, a nutritionist or a trained anything.
Someone asked me for a variant on my refined sugar free banana flapjacks. Well I have always been one to respond to polite enquiries, so here they are. Apple and pear flapjacks no less.
I'm handing you a hot potato here as all the experts say you should make the dough for the gnocchi while the spuds are still warm. Cue burned fingers, but they're right, it does produce a lighter result.
Did you know that avocado is a creamy fruit - also known as butter fruit - that is grown in warm climates? Avocados are staples in Mexican and South American cuisines. It's the only fruit that provides a significant amount of monounsaturated fat - the healthy kind.
Is anyone else getting a bit sick of the hashtag #eatclean? It's not what it represents, which I largely agree with, but how loaded the term is. If this is eating 'clean', that suggests eating any other way is somehow 'dirty'.